I am just going to pretend that the summer is not fading away, but is in full swing in all its glory. It is difficult to believe that September is a month away when summer squash, corn, tomatoes, cucumbers, stone fruit, fresh herbs, and green beans are now ripening at a sprinters pace. This time of year is wonderful, with many sunny days and cooler nights, but I am not ready for fall to be around the corner. I want summer to last, as it is my favorite season.
Over this past month, I wanted to make zucchini fritters. This obsession came out of the blue. Maybe because I always wanted to make them, but never got around to do it. I like all kinds of fritters. They are fun tasting with less filler than cakes. Making fritters is like producing a solo play with just enough supporting acts to hold the production together. For this production zucchini is the star attraction with just the right amount of extra ingredients to keep its shape.
I never made fritters before, and wanted to make some that are different from the traditional zucchini pancakes I am familiar with. After some searching, I found a fritter recipe with a southwestern take on a Mediterranean classic, zucchini fritters with cheddar cheese and oregano by Deborah Madison. This recipe is from her latest cookbook, In My Kitchen, (Ten Speed Press 2017). She is one of my favorite cookbook authors and is a valuable resource for me. If you need a good vegetarian cookbook, anyone of her books are a great choices. I believe she helped change vegetarian cooking from its cardboard tasting roots in the 1970’s, to the lively and fresh cuisine it is today.
Her zucchini fritters are different. Besides using non traditional ingredients, she slices the zucchini into thin coins instead of grating them. They look beautiful and unmistakable for what they are. The zucchini slices are visible and overlap each other to form a cake with flecks of fresh herbs and clusters of crunchy cheese and bread crumbs mixed in.
I found it a little more challenging to shape each pancake, but it is worth the effort. Honestly, I am not sure how Deborah Madison artfully formed her fritters. She did not include instructions describing her process in the recipe. The several times I made them, I did the best I could with what I knew. If the thought of shaping these fritters intimidates you, please put the thought out of your head. This is your meal, shape your fritters anyway you want. Scooping up batter with a spoon and sliding the batter in the skillet works just as well. Yet please take Deborah Madison’s advice, do not apologize if they don’t turn out the way you want. You just made a homemade meal. No apologies are necessary. They might not look how you hoped, but they will still taste great.
I made some changes to her recipe. First, she uses fresh oregano and a lot of it. It was too much oregano for me, (which is hard to believe because I am always adding more fresh herbs than a recipes calls for). Also oregano can get very bitter, so it is not one of my favorites. I replaced the oregano with basil. I love basil with zucchini and it worked with the cheddar. Feel free to experiment with other herbs you like, and if you love oregano, go for it.
Other variations included corn meal and corn flour independently, instead of bread crumbs. I love zucchini and corn together and experimented with corn meal to see how it would taste and work. The corn meal is grittier and does not absorb the liquid as well as bread crumbs and corn flour do. In the photograph above showing zucchini arranged on a slotted spatula, the batter was too thin. To absorb the extra juices, adding more cornmeal would give the batter more heft. Keep experimenting and see how you like it. Each option provided has its merits and I liked the taste of all of them. The breadcrumbs and corn meal had similar textures, and the corn flour made the fritter more pancake like.
Zucchini Fritters 4 Ways
Follow the recipe for Zucchini fritters made with basil, cheddar and breadcrumbs.
Substitute the bread crumbs with the same amount of corn meal or corn flour. (gluten-free option)
Make the recipe but substitute the cheddar cheese with Comté or Emmenthal (Swiss), or Gruyère Cheese. Use bread crumbs with this cheese substitution.
Make a traditional zucchini fritter and substitute the basil with dill, and the cheddar with feta cheese. Add some lemon zest as well.
With all these different variations, you can make zucchini fritters for days and use up your abundant supply of zucchini before the summer is over.
Serve the cheddar basil zucchini fritter as a vegetable side dish, or an appetizer with tomatillo salsa and yogurt. They are also delicious paired with a sauce of parsley and capers.
A Mediterranean classic given a Southwest twist. These zucchini fritters are filled with slices of fresh summer squash, cheddar cheese and fresh basil. They are light with a delicate bite of sweet zucchini and fresh herbs. The cheddar cheese is subtle and does not over power the fresh vegetables.
For more variations, substitute the bread crumbs with corn meal or corn flour. You can also substitute the cheddar with any cheese, like Swiss, Gruyere or Comte. To make a traditional Mediterranean zucchini fritter, substitute the basil with fresh dill and replace the cheddar cheese with feta cheese. Follow the same steps in the recipe.
This recipe is slightly adapted from Deborah Madison recipe in, In My Kitchen, (Ten Speed Press, 2017).
1 TB olive oil
1 lb zucchini
1 large shallot, thinly sliced
2 eggs, lightly beaten
1/2 - 1 cup bread crumbs, or corn meal, or corn flour
1/2 cup grated cheddar cheese
1/3 cup chopped basil
3 TB chopped parsley
1 -2 TB olive oil for cooking
Prepare the Zucchini.
Evenly and thinly slice the zucchini into coins. If you have a mandoline this will make your job quite easy. No more than a quarter inch. Heat up 1 TB of olive oil in a large 10 or 12-inch skillet. Add the zucchini coins and sliced shallots and a small pinch of Kosher salt to the skillet, then stir to get an even coat of olive oil over the vegetables. Cook the zucchini over medium heat and occasionally stir them in the skillet until the slices are tender, but still have some firmness in them, and starting to look dry. (No liquid in the pan). This could take around 15 minutes depending on how thick your zucchini slices are and how hot your pan is. When done, turn off the heat.
While the zucchini is cooking, chop the herbs and get the batter ready.
Mix the eggs and 1/2 cup bread crumbs (or corn meal if using) until well combined. Add the grated cheese and chopped herbs to the egg mixture and mix. Add the cooked zucchini to the batter and gently stir to combine without breaking up the zucchini slices. Add more bread crumbs or cornmeal if the batter is too wet.
Make the Fritters
Heat 1 TB olive oil in a large skillet
Preheat oven to 200°F and place a baking sheet or oven proof plate in the oven.
Test to see if the skillet is hot enough by adding a teaspoonful of the batter to the pan. If the batter immediately sizzles, then the pan is ready. Finish cooking your sample then taste for seasoning. Correct with salt if needed.
Shape and slide one fritter at a time into the skillet. I like the fritters to look somewhat flat with the zucchini slices spread out and overlapping each other. Not mushed up. I scooped up the zucchini batter with a slotted spatula or spoon, then spread out the zucchini slices to make an even pancake. Once formed, slide your arranged fritter into the skillet. I used a rubber spatula or wooden spoon to encourage the fritter to slide off the spatula into the skillet in one piece. For each batch, 3 fritters fit comfortably into a 10-inch skillet. Patiently cook the zucchini fritters on one side for a couple of minutes, until it starts to get golden on the bottom. You want to handle them as little as possible, so flip them one time during the cooking process. With a thin flexible spatula, like a fish spatula, turn the fritter over and cook for a couple of minutes more. Move the finished zucchini fritters to the oven to keep warm. Repeat until all the batter is used.
Serve immediately as an appetizer or side dish with tomatilla salsa and yogurt or creme fraiche. Or, serve with parsley caper sauce.
I have made these fritters with bread crumbs, as the original recipe indicates, and also with corn meal and corn flour. The corn meal does not absorb the juices as well as the bread crumbs, but do add a nice texture and subtle flavor. You can add more of the filler if there is extra liquid in the bowl, or just let the juices drain out the bottom of the slotted spatula before you add the fritter to the skillet.
Any of the three options work well. The corn flour will make the fritter more pancake like.
During the busy summer months we all need those back pocket recipes. The ones you can just whip out and create without thinking about it. Marinated Zucchini is just one of those recipes. It is so easy, after you made it a couple of times you know it by heart.
What I love about marinated zucchini is, the cooking process is simple and (to coin a phrase from Food52), genius. First, you slice each small zucchini lengthwise down the middle. Once prepared, sear each zucchini slice in a skillet with olive oil. Then, marinate the seared zucchini for one hour in a basic vinaigrette and fresh basil. That is it. Simple, but a recipe that develops great depth of flavor in a mild tasting summer vegetable. If properly cooked, the acid will not make the zucchini soggy. Instead, it develops a bright taste yet retains the subtle and clean zucchini flavor.
This recipe is from Canal House Cooking Volume 8: Pronto (Andrews McMeel Publishing, 2013) via Food52. There is no need to make adjustments, it is already perfect. I just added a little more fresh basil right before serving as a garnish and extra basil flavor. You could experiment with other herbs like lemon thyme, parsley or tarragon, but the warm sunshine flavor of basil is notable.
Is your garden overflowing with zucchini? Try these other great zucchini recipes from my archives:
This recipe is also easy to resize. The original recipe calls for a half pound of zucchini. Fortunately, I found the perfect size zucchini at my local farm stand, each one weighing about a quarter of a pound, (113 g). I decided to double the recipe just so I could have more zucchini to photograph and work with. I was also able to fit all 8 of my zucchini halves in my 10-inch cast iron skillet. Look for small, same size zucchini at your store or market. The little quarter-pounders are perfect. Big and fat zucchini may look impressive, but are not suited for this recipe. They take longer to cook and have larger seeds in the middle.
The only difficult part about making marinated zucchini is remembering to make them at least an hour in advance. This is not a last minute recipe idea. I can’t tell you how many times I wanted to make marinated zucchini and realized I forgot about the marinating step. This is not a salad recipe where you add the vinaigrette just before serving. The hour marinating is important to build the bright flavor from the vinegar and sets this recipe apart from others. As a result, this is a great make ahead recipe.
This is one of my favorite ways to eat zucchini. The vinaigrette gives the zucchini some character, yet still retains it's mild taste. The only thing that is difficult about making this great zucchini recipe is to remember to make it at least one hour in advance. The zucchini tastes bright and is accented from the warm sweetness of fresh basil.
Vinegar will tenderize the zucchini so, be careful to cook the zucchini just enough to be tender but still have some firmness.
If you have small zucchinis, about 1/4 pound (113 g) each, I portion one zucchini per person.
This recipe is very slightly adapted from Canal House Cooking Volume No. 8, (Andrews McMeel Publishing, 2013) on Food52.
2 TB (30 ml) olive oil
1 lb (453 g) very small zucchini, ends trimmed and cut in half lengthwise
Pinch of Kosher Salt
1 clove garlic, minced
2 TB (30 ml) red wine vinegar
6 TB (1/3 cup / 75 ml)extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper to taste
6 - 8 fresh basil leaves, thinly sliced
Cook the zucchini. In a large skillet, heat 2 TB (30 ml) olive oil over medium high heat. When the oil is hot but not smoking, add the zucchini halves to the pan cut side down. Depending on the size of your pan and zucchini, you may have to cook the zucchini in batches. Sear the zucchini until nicely golden brown. After 3 minutes check to see if the zucchini is nicely golden brown*. If not, continue to cook on the cut side checking every couple of minutes until tender. Once the zucchini is golden brown turn over each piece, then cook on the opposite side for 3 minutes more. The zucchini is done when it is golden brown on the top and tender, but not too soft in the middle. Transfer the zucchini slices to a shallow dish and sprinkle with a pinch of Kosher salt.
While the zucchini is searing, in a small bowl whisk together the minced garlic, red wine vinegar, extra virgin olive oil, and a couple of grinds of fresh black pepper. Pour the vinaigrette over the zucchini slices and add the fresh basil. Cover with plastic wrap and let rest for one hour. If you need to make this well ahead of time, marinate the zucchini in the refrigerator in a tightly sealed container. Serve at room temperature as a vegetable side dish.
* The original recipe says to cook for 3 minutes on the first side. I have never gotten the zucchini a nice golden brown in 3 minutes. I have a gas stove top using liquid propane, and typically it takes 6 - 8 minutes to achieve a light golden brown. As with all recipes, use them as a guide because your conditions and equipment are different from the author's.
Summer is in full swing and every week more vegetables are available at the markets. There is no better time than now to eat your fill of summer vegetables. One of my favorite vegetables are green beans. I can eat them plain, or all dressed up with butter and fresh herbs. I love the clean and slightly sweet taste with its snappy crispness. If prepared properly, green beans maintain their spring green color, hold their shape, and still have a fresh picked flavor.
Because they are so well-loved and easy to prepare, we often use green beans in a salad. Hot or cold, green bean salad is a perfect side dish for any type of meal on any given day. There are countless varieties of green bean salads to make as well. Fresh beans pair well with all sorts of vegetables like tomatoes, onions, mushrooms, potatoes, peas, and other beans just to name a few options. They are also good with endless seasonings and add-ins like walnuts, almonds, basil, tarragon, garlic, sesame seeds, or fresh ginger.
For this recipe, I decided to make a green bean salad with yellow wax beans and red kidney beans as the main ingredients. It is a lemony 3-bean salad with fresh basil and parsley, with a subtle spicy kick of fresh ginger and lemon vinaigrette. I wanted a salad dressing that is a little different from my typical vinaigrette of vinegar, mustard, garlic and olive oil. Because ginger and green beans taste so great together I decided to add it in. The ginger does not come off too strong, just enough for the beans to shine with a subtle spicy glow.
Fresh yellow wax beans are tender, sweet and delicious. I love the contrast of colors between pale yellow wax beans with the bright green beans and dark red from the kidney beans. Wax beans are hard to come by, as I have only seen them at local farm stands. Last summer I could not get enough of the yellow wax beans from Rochambeau Farm Stand and I can’t wait until they are available this summer. For this recipe, I bought this round of fresh beans from another local farm stand, Meadows Farm. Lucky for me, I live in a metropolitan area with 4 local farms only a couple of miles away from my house. I get to participate in the best parts of both worlds.
Look for green beans and yellow wax beans that are firm, bright in color, and not too big. At times, fresh beans can get fibrous and unpleasant to eat. Fortunately, it is easy to tell if the beans are fibrous by their look and touch. Older and more fibrous beans are less dense, limp, duller and paler in color. Haricot Verts are French green beans. These beans are smaller and often more tender than regular green beans. They also tend to be pricier.
Like most vegetable salads, if you prepare the green beans too far in advance, they will lose their crispness. Fortunately, because they take about a minute to cook, putting this green bean salad together is not a hassle or stressful to do before serving. There is a minor amount of chopping, and the only thing you must cook are the beans for one minute. The most difficult thing to make is the salad dressing, and that is fairly easy.
Serve this salad hot or cold as a side dish paired with fish, meats or chicken. Or, serve as a vegan entrée paired with brown rice or other grain. Enjoy!
Green bean salad is bright and refreshing with a lemon and ginger vinaigrette. The ginger is subtle, just enough to add a note of spice with the sweetened lemon juice. I like my green beans extra crispy, so I barley blanch them. The dressing will soften the beans, so you want to be careful to not cook them too much or add the dressing too early.
This salad pairs well with everything, especially grilled meats or fish. Serve with brown rice or another grain and you provide a complete protein meal for your vegetarian/vegan friends and family.
Lemon Ginger Vinaigrette
1 tsp grated fresh ginger
1 1/2 TB fresh lemon juice
Zest from half a lemon (optional)
1 tsp honey, or agave, or liquid sugar in the raw*
4 TB Extra Virgin Olive Oil
1/8 tsp Kosher Salt
A couple of grinds on the pepper mill of black pepper
Green Bean Salad
8 oz (225 g) fresh green beans or French green beans, cleaned and stems trimmed
8 oz (223 g) fresh yellow wax beans, cleaned and stems trimmed
1-15 oz (425 g) can Red Kidney Beans, or Black-eyed peas, or chick peas - drained, rinsed and dried
1 TB minced fresh basil
2 TB minced fresh parsley
3 scallions, minced white and light green parts only
Kosher Salt and freshly ground black pepper if needed
Make the vinaigrette
Add the grated fresh ginger, lemon zest (if using), lemon juice, and honey to a small bowl. Whisk until the honey is completely dissolved. Add the olive oil, a little at a time and whisk thoroughly between additions until emulsified. Taste and add salt and pepper if needed. Also, adjust flavor with additional ingredients if needed. Set aside.
Make the Green Bean Salad
Fill a large sauce pan or stock pot with water, and turn the stove to high heat. Bring the water to a boil. Meanwhile prepare an ice bath in a large bowl and fill part way with ice cubes and cold water. Set aside.
When the water comes to a brisk boil, add a pinch of Kosher salt, then add the prepared green and wax beans. Quickly blanch the beans, about one minute or when the water returns to an early boil. Drain the water and immediately add the beans to the ice bath. Swirl the beans once around in the ice water with your hands. Allow the beans to stay in the ice bath until they are just cool. Drain the beans from the ice bath and spread them out on a clean kitchen towel to dry.
Add the beans to a medium mixing bowl, then add the red kidney beans, minced scallions, and fresh herbs. Gently toss with your hands to mix. Give the reserved lemon ginger vinaigrette a good whisk to emulsify it again, and add about half of the dressing to the vegetables. Toss to mix, then taste to see if you want more dressing. Taste for seasoning and add a small amount of salt and pepper if needed.
This is delicious served either cold or warm, but like most salads it is best eaten very soon after it is made. Make ahead note: you can make the salad dressing ahead and store on the counter for a couple of hours. Prepare the beans no more than an hour ahead of time. Add rinsed and dried kidney beans and green beans to a bowl and cover. Store in the refrigerator until you are ready to mix them all together. It is best not to add the fresh herbs and scallions until you are ready to serve the salad. Assemble the dressing, herbs and vegetables, and mix together when you are ready to serve.
For a vegan meal, use your favorite liquid sweetener like agave. I am not as familiar with the level of sweetness agave or liquid cane sugar in the raw, so start with less, then taste and add more if needed. You can easily use a pinch or granulated sugar as well. Just make sure it is well mixed.
Every Spring tender asparagus spears emerge out of the dirt, like miniature trees from an underground world. It is so cool how the spears seem to pop up out of nothing and creep upward toward the sun. It is a wonder to me how these funny looking green stalks grow.
Up until a few years ago, I had no clue about their growth habit until I saw them sprouting in my sister’s garden. Also, the spears don’t just die away after weeks of cutting them back. Eventually, the remaining tips of the spears will loosen and sprout forth 4 to 6 foot feathery fronds for the remaining summer. Fortunately, come the following Spring, this miracle occurs again and asparagus spears emerge for another season.
If an opportunity comes your way, eating freshly picked asparagus is a special treat. Even if you do not like asparagus, you might be pleasantly surprised once you have tasted the newly picked spears. It is a wonder how different freshly grown asparagus tastes compared to the store-bought kind. There is a slightly bitter, slightly sweet, distinctive greenish earthy flavor. Honestly, any vegetable straight from a garden tastes better because it is fresher and given more TLC. I am always grateful for the garden gifts from my sister and friends.
Like a lot of vegetables, asparagus is very easy to prepare and does not require a detailed recipe to enjoy. The most important consideration is to not over cook them. The total amount of cooking time will depend on how thick the spears are, and your method of cooking. Some of my favorite ways to cook asparagus are: simmering, braising, roasting, and grilling. All methods produce good results. Ultimately, no matter which way you want to prepare them, just cook them until they are tender and have a slight crispness when you bite into one.
How to Prep Asparagus
If you have never made asparagus here are some tips. There is some debate about how to prep asparagus. Should you peel them? Do the ends need trimming? Do you need a fancy asparagus steamer to make them? First, no fancy steamer pot required. I am not a big gadget person and work very hard to buy kitchen items that have more than one purpose. Steaming is a great way to cook asparagus and can effectively be done without an asparagus steamer in a microwave oven.
Trimming off the woody ends is a good idea, especially for the thicker stalks. Thin stalks don’t always need to be trimmed, but the thick ones do. I usually hold the bottom of a spear with one hand and place the other hand near the center of the stalk, then bend the two points downwards. The theory is asparagus will break at the place where the woody tip ends. This sounds good in theory, but it does not work perfectly all the time. Unfortunately, sometimes bending the stalk breaks off tender and edible sections.
Another trimming method is, to line the asparagus up end to end and cut off the ends about 1 1/2 inches to 2 inches from the bottom. You can see a change in color in the spear as they it gets less woody. The woody part will be whiter in color. Additionally, you can feel with your fingertips where the woody part ends. The woody part will be harder and denser.
To peel or not to peel, that is the question. My answer is sometimes I peel the spears, sometimes I don’t. There is no particular reason for my decision and most of the time I leave the spears alone. Honestly, it depends on how much time I have or how fancy I want to be. If you have older and fatter asparagus, the skin is tougher and not as pleasant to eat. Whereas the thinner stalks have tender skin and easier to eat.
To peel the skin, hold the asparagus near the tip in your non-active hand with the cut end pointing away from you. Hold the vegetable peeler in the other hand and begin in a downward motion, peeling off the skin. Start about a third of the way down from the tip and move to the bottom. You don’t want to peel off a lot of the spear, only the thin layer of skin.
When I am in a hurry or preoccupied with another part of the meal, I like to simmer asparagus for around 4 minutes in salted boiling water. Once drained, I give them a light coating of olive oil, a sprinkle of flaky sea salt and add minced herbs and/or lemon zest. It is as easy as that. You can add lemon juice or any acid, but it will change the color from bright green to khaki green.
There are times when I want to give my vegetables some extra pizzazz as a part of a composed meal. Asparagus with orange mayonnaise dressing adds pizzazz and offers an unexpected flavor with your asparagus and dinner. It is perfect for asparagus served at room temperature or cold. This recipe is easily adaptable, just add the amount of orange juice to give your mayonnaise the consistently and orange flavor that you want. Additionally, it is easy to prepare a head of time and If you own an immersion blender, even easier to make.
Homemade mayonnaise is a new discovery of mine. I love how light the flavor is. Some recipes call for extra virgin olive oil, but I find that it has too strong of a flavor so I use olive oil instead. If you do not have a blender, food processor or immersion blender, you can still make mayonnaise the old-fashioned way. Use a sturdy bowl, a good wire whisk, and a lot of continuous whisking by hand power. I think it is worth it.
This recipe is a combo of two. I used J. Kenji Lopez-Alt’s technique for quick homemade mayonnaise using an immersion blender. His technique has produced the most consistent results for me. I have made mayonnaise with my food processor, but the success depends on how slowly the oil drips into the eggs while the machine is running.
The orange mayonnaise comes from Deborah Madison’s cookbook, Vegetarian Cooking for Everyone. I was intrigued with her suggestion to use this with asparagus and wanted to try it out. I love her work and she is a great resource for vegetarian cooking.
As usual, Deborah Madison is right on. The orange mayonnaise brings a delicate and unexpected fruity orange flavor with the asparagus. She also recommends using the orange mayonnaise with broccoli, fennel, and cauliflower.
A delightful recipe of tender Spring Asparagus with Orange Mayonnaise Dressing. The delicate flavors of the dressing add subtly and sophistication to a vegetable platter or side dish with salmon, chicken or grilled meats.
The mayonnaise recipe is adapted from The Food Lab by J. Kenji Lopez-Alt, Foolproof Homemade Mayonnaise, and Vegetarian Cooking for Everyone by Deborah Madison.
For the Asparagus
1 pound asparagus, cleaned and woody ends trimmed
Orange Mayonnaise Dressing
1 cup homemade mayonnaise
zest from half an orange
4 Tbs freshly squeezed orange juice, or more to taste
Mayonnaise - makes 2 cups
2 egg yolks
1 Tbs lemon juice
2 tsp Dijon mustard
One small clove garlic, finely minced or grated with a microplane (optional)
pinch of Kosher salt
1-2 Tbs water
1 cup of canola oil
1 cup olive oil
Trim the asparagus as needed. If you peel them, hold each asparagus at the tip and beginning around a third of the way down, gently peel off the thin skin with a vegetable peeler. Peel down lengthwise along the steam and work your way around.
Prepare an ice bath for the asparagus. Fill a medium bowl part way with ice and add water to cover. Set the bowl aside near the stove.
Put water in a shallow sauce pan and add a pinch of kosher salt. Turn the heat to high and bring the water to a bowl. Add the trimmed asparagus and simmer in the boiling water about 4 minutes. The total cooking time will depend on how thick the asparagus spears are. The asparagus should be tender, but still have some crispness and look bright green.
Remove the asparagus with tongs or a spider, and place in the ice bath to stop the cooking and keep the asparagus bright green.
Once cooled, remove the asparagus from the ice bath and dry on clean kitchen towel. (Ahead of time note, wrap the asparagus in a paper towel and place in a plastic bag and put in the refrigerator until you need them. Eat the asparagus the same day you cook them.
Immersion blender method by Kenji Lopez-Alt: Use a tall cup just large enough for the immersion blender head to fit in, place the egg yolks, lemon juice, mustard, garlic, salt, and one tablespoon of water inside the cup. Slowly add the canola oil to the eggs then slide the head of the immersion blender inside the cup until it rests on the bottom. Hold onto the cup with one hand and turn on the immersion blender. The egg and oil will begin to emulsify. As the oil get pulled down to the bottom, very slowly raise the immersion blender up. You will see the mayonnaise begin to form and the oil being sucked towards to bottom and emulsify.
Once all the oil has emulsified, turn off the immersion blender and scrape out with a rubber spatula, the mayonnaise into a small mixing bowl large enough to whisk in the remaining oil. Hold the bowl steady with your inactive hand and whisk up the mayonnaise. Drizzle in the olive oil small amounts at a time, about a tablespoon, into the mayonnaise, and vigorously whisk the mayonnaise to incorporate the olive oil. Continue to whisk in the olive oil in small increments until all the oil is added. The mayonnaise will last for two weeks in a sealed container in the refrigerator.
Orange Mayonnaise Dressing
Add one cup of homemade mayonnaise to a small mixing bowl. Add the orange zest and 2 tablespoons of the orange juice. Whisk all the ingredients together. Taste the mayonnaise and add more orange juice, one tablespoon at a time until you get the right flavor and consistency you want. The orange mayonnaise will last for about one week in the refrigerator.
When done, spoon into a small serving bowl, cover with plastic wrap and refrigerate until you are ready to serve the asparagus.
Arrange the asparagus on a serving plate and drizzle the orange mayonnaise across the asparagus.
Homemade mayonnaise in a blender or food processor.
Add the egg yolks, lemon juice, mustard, pinch of salt, garlic (if using), and one tablespoon of water into the bowl of your appliance. Mix together. With the motor running very slowly add the canola oil through the hole of the feed tube. Add the olive oil by hand the same way as described for the immersion blender technique.
When I plan a meal the quote, “Everything in moderation, including moderation,” is forever lurking in my brain, except when it comes to vegetables. I love vegetables and could easily have them take over half of my plate for any dinner meal. One vegetable I particularly love is sugar snap peas, and despite the fact that it is not spring, they are widely available at most stores in my area now.
Sugar snap peas have a great sweet pea flavor and a snappy-crispy crunch. They could not be easier to prepare, just clean and trim the ends. Sometimes the fibrous string along the side needs to be pulled off, but I rarely feel it is necessary. I like to eat them raw in a salad, or quickly blanch or sauté them, then toss the snap peas with butter and fresh herbs.
I wanted to make a vegetable side dish that would compliment my chicken entrée that was marinated in yogurt, tahini, and sriracha and roasted in the oven. With the chicken baking in the oven, I could spend the down time on creating a flavorful vegetable side dish. Truth be told, the real inspiration came from the fact that I just happened to have all the ingredients in my refrigerator. I know I should be more studious and plan every meal for the week, but often my dinners are spontaneous creations based on what is in my refrigerator. Spontaneous or not, this is a recipe that compliments most meat entrée and can be adapted for a vegetarian entrée as well.
When cooking with vegetables most of the work involves cleaning and prepping the vegetables. The actual cooking time is very short. For this recipe I have a two-step cooking process for the sugar snap peas. First I blanch them for 30 seconds and set them aside until the mushrooms are sautéed. Then I add the snap peas to the pan with the mushrooms and sauté just long enough to get the sugar snap peas heated through. The blanching and minimal cooking time help maintain the bright green color and crispness of the peas. In this recipe the contrast of the crispy sugar snap peas with the silky sautéed shiitake mushrooms is part of its appeal.
Sautéed sugar snap peas with shiitake mushrooms pair beautifully together. Add minced shallots, fresh ginger and garlic to the sugar snap peas and shiitake mushrooms you have a side dish that can stand on its own merit. Despite the potent ingredients the flavoring is subtle with the ginger adding a bright note that is not overwhelming. I happen to love cooking with fresh ginger. I do not find its flavor to sharp or biting. It is a sweet bite of spice. If you are not a fan of ginger, you can omit the ginger and the sugar snap peas and shiitake mushrooms will have plenty of flavor.
Sugar snap peas with shiitake mushrooms and ginger can be paired with any grilled or roasted meat, chicken or fish. It would make a perfect Thanksgiving side vegetable that would brighten up the rich flavors of the turkey and gravy and stuffing. If you serve this recipe with rice or other grain, the sugar snap peas with shiitake mushrooms and ginger becomes a great vegetarian and vegan meal for Thanksgiving, or for any dinner. Sprinkle some chopped peanuts, almonds, or hazelnuts over the dish and it is even better for vegetarians by adding more protein.
Bits and Tips making Sugar Snap Peas with Shiitake Mushrooms
What is a sugar snap pea?
A sugar snap pea is a member of the legume family that originated in East Asia. It is a cross between a snow pea and a garden, or English pea and is widely cultivated in North America. Like the snow pea, sugar snap peas are eaten whole: pod and seed together. They can be enjoyed raw or briefly cooked to keep the crisp snappy texture and bright green color. The fibrous string along the side may need to be removed.
How to store mushrooms:
Mushrooms often come packaged in plastic containers and tightly sealed in plastic wrap. Plastic creates an overly moist environment that will quickly turn the mushrooms slimy. Paper bags are perfect for storing loose mushrooms. Be careful not to crowd the mushrooms, (or any vegetable) in an overly packed crisper drawer. Air movement keeps everything fresh longer.
How to clean mushrooms:
Sometimes mushrooms have a lot of dirt on them and brushing or wiping the dirt off the mushroom is not practical or effective. You can quickly rinse the mushrooms in running water and then pat dry with a paper towel or a clean cloth. Mushrooms are like sponges, so rinse them quick and do not soak them. Clean mushrooms right before you plan on using them.
How to peel ginger:
To peel the skin off of a knobby chunk of ginger root the best tool to use is a spoon. Hold the piece of ginger in your non-working had and a spoon in the other. Gently scratch the ginger skin with the side of the your spoon. The skin should scrape right off without you having to dig into the ginger root. Use a light hand when working. The spoon makes it easy to work around all the knobby ends.
Sugar Snap Peas with Shiitake Mushrooms and Ginger
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
4-5 servings as a side dish
Sugar Snap Peas with Shiitake Mushrooms and Ginger is a delicious vegetable side dish.This will pair well with Asian inspired main entrees or with grilled or roasted meats, chicken or fish. It is also the perfect Thanksgiving side dish that will brighten up the rich flavors of turkey with gravy, stuffing and potatoes.
To serve as a vegetarian entree serve Sugar Snap Peas with Ginger along with your favorite cooked grain, like brown rice. and add chopped nuts and/or sesame seeds.
1 lb/ 455 g of sugar snap peas- cleaned and trimmed
1 Tb olive oil
1 medium shallot (about 3 oz/ 92 g)
2 garlic cloves
1 1/2 inch piece of fresh ginger root
1/2 tea Kosher salt, divided
8 oz/ 246 g shiitake mushrooms
1/2 cup vegetable or chicken stock
About 1 to 2 Tb of chopped fresh herb of your choice- parsley, scallions, mint, chives, thyme, (see note)
Chopped nuts like peanuts, almonds or hazelnuts, or toasted sesame seeds are a great garnish
Wash and cut the stem off the sugar snap peas. You can remove the little string at the tip if think it is unsightly.
Cut the stem off the shiitake mushrooms right at the base of the mushroom cap. Discard the stem or reserve for making stock. Slice each mushroom cap in long 1/4 inch strips.
Mince the shallots garlic and set aside in separate piles. If the garlic cloves have a green germ in the middle, remove it before mincing. Peel the skin off of the fresh ginger root then mince. Keep the vegetables in separate piles and set aside.
Quickly blanch the prepared sugar snap peas in boiling salted water for about 30 seconds. As soon as the water returns to a boil. Drain the water from the sugar snap peas. Keep the peas in a colander and set aside.
Putting it all together
Heat a large 10 or 12 inch skillet on medium heat and add 1 Tb olive oil.
Add the minced shallots and stir to evenly coat with the olive oil. Cook the shallots until they are translucent. Stir occasionally to prevent them from sticking to the pan and to prevent browning. About 4 minutes.
Add the minced garlic, ginger and 1/4 tea Kosher salt, then stir to coat with the olive oil and mix with the shallots. Cook until the garlic and ginger become aromatic, about 1 minute.
Add the sliced mushrooms and stir until they are evenly combined with the shallot mixture. Cook the mushrooms and occasionally stir them until the mushrooms have reduced in size, look glossy and released all its liquid. About 5 minutes.
Pour in the stock into the pan and stir to deglaze the pan and cook off the liquid for a minute.
Add the sugar snap peas and the rest of the Kosher salt then stir to combine. Cook the vegetables briefly just to get the sugar snap peas heated all the way through. About 2 minutes.
Taste and add more salt if needed.
Depending on what you are serving the sugar snap peas with, will dictates what herb or garnish you may want to finish it with. Sugar snap peas and shiitake mushrooms with ginger is perfectly delicious as is, but I always like to add fresh herbs to finish a meal. For this recipe the ginger should remain the dominant seasoning, choose an herb, if using, to compliment the ginger and your main entree, like parsley and mint and use a light hand adding it.